Final Chefs in the Garden demonstration set for Thursday in Vail
Ryan Summerlin August 21, 2013
Betty Ford Alpine Gardens final cooking demonstration “Chefs in the Gardens,” takes place today at noon and features The Manor Vail Lodge’s executive chef Weston Schroeder. Schroeder will prepare wild salmon with ratatouille, corn broth and micro greens. The cost of the class is $5 and includes samples of the dish.
“Chefs in the Gardens is our most popular class,” saidd the Gardens Executive Director Nicola Ripley. “It’s a lifelong learning opportunity that expands one’s mind and palate.”
Originally from Kansas City, Missouri, Weston started out in the culinary world at an early age.
“My mom always said I was a natural in the kitchen,” Schroeder said.
Wanting to pursue a profession in the restaurant industry, Weston eventually enrolled at Johnson County Culinary Arts School. He continued his education by attending the Culinary Institute of America in Hyde Park New York and received his certification of Pro Chef Level II through the American Culinary Federation.
Prior to Vail Manor Lodge, Weston’s career in fine dining began at The American Restaurant in Kansas City, one of the city’s top restaurants who employed some of America’s finest and highly decorated chefs. Weston started his apprenticeship under Chef Celina Tio. During his time at The American, Weston received his certificate of Level I Sommelier and also awarded “Chef of the Year 2006” by the Greater Kansas City Food & Wine Association. He followed his culinary pursuits to Colorado as the executive chef of the Pepsi Center in Denver, managing all restaurant operations throughout the venue.
For more information call 970-476-0103, ext. 3 or visit the website at www.bettyfordalpinegardens.org. Betty Ford Alpine Gardens is a 501(c) 3 non-profit organization whose operations and programs are funded through memberships and donations.